Make a paste of the tomato paste, garlic and onion, once ready add the chilli powder in it and blend. Keep aside.

In a pot or deep pan, take the oil, put in the dry rice, no washing required, and roast it till it turns a bit golden brown, you will get the aroma of the roasted rice. Add the tomato mixed puree and saute it, add about 1/4 cup water in the mixer grinder jar in which the tomato paste was mixed and add it to the rice, saute it till the raw flavor and aroma of tomato and other ingredients goes off.

Add the chicken or veg stock cube too, if you get tomato Buillon add that instead of the stock cubes, that's the main ingredients but it's not easily available everywhere. Add water as and when required little by little to saute the rice with tomato puree. I added about a cup little by little. Once the raw aroma goes off, add two cups of water and salt too, give it a mix, let it come to boil, and then close the lid tightly and give dum (cook) for 15 minutes.

Put off the flame and let it rest for another 20 minutes. Open the lid and fluff up the rice. Serve warm.

Refried Beans